3 cups chopped dried fruit
(we used apples, pears, apricots, cherries and blueberries)
4 cups water
2 cups apple juice
1 cup whole wheat flour
2 tsp. baking powder
2 Tbsp. brown sugar
1 egg + milk to equal 1/2 cup
The best way to cut up dried fruit is with scissors. Cut it up in small pieces, because it will swell up when it cooks. Once the fruit is cut up, put it in a large, deep skillet or very big saucepan, cover the fruit with the water and apple juice and bring it to a boil. Cover and let cook about 10 minutes, until fruit is plump and soft. While it’s cooking, mix up the dumplings.
Mix the flour, baking powder and sugar together. Break the egg in a measuring cup and beat it a little. Pour in milk so you have 1/2 cup total liquid. Stir the egg into the flour until it’s just mixed – don’t over beat. When the fruit is ready, drop the dumplings by the spoonful (1/2 tsp. for tiny ones like we made, or 8 big scoops if you’re impatient). Put the lid on the pan and cook over medium heat without peeking for 8 minutes (for tiny ones) or 15 minutes (for the big ones). Serve right away.
(Add whipped cream or even ice cream if you want to!)